As long as I can remember, I made this tartine right after my Ratatouille grilled pizza. I had learnt my lesson well. The lesson is "less is always more"; I was trying to replicate the same plating style from the animated movie onto the grilled pizza. I ended up with several epic kitchen fail. I decided to keep this tartine as simple as I can without compromising on how ratatouille should taste like.
I sliced the vegetables into strips using a peeler and grill them on a griddle pan. The rest is just plating magic. Some people had asked me how do I learnt to plate and where do I get my inspirations from. I simply have no answer. I usually would draw my idea on a piece of paper, but somehow it will never be the same as my final plating. I guess it is just improvisation along the way. Anyway, I really hope you will give this recipe a try.
Eggplant, For Serving
Yellow Squash, For Serving
Zucchini, For Serving
Cherry Tomatoes, 2
Sea Salt, Pinch
Black Pepper, Pinch
Olive Oil, 2 TBSP + More
Ciabatta / Baguette / Sourdough, 2 Slices
Brie, A Few Slices
Ratatouille Sauce, For Serving
Fresh Parsley Coarsely Chopped, For Garnishing
Pls visit my "My Grilled Pizza: The Ratatouille" page for the ratatouille sauce recipe.
Peel eggplant, squash and zucchini into strips using a vegetable peeler.
Transfer the strips into a bowl.
Add in cherry tomatoes.
Season with salt and pepper.
Drizzle in olive oil.
Toss to coat the vegetables well.
In a griddle over medium heat, add the vegetables.
Grill the vegetables until slightly charred.
Remove from heat and set aside.
Drizzle olive oil onto both sides of the bread.
Toast bread in the same griddle until lightly charred.
Flip and place brie slices onto the bread.
Turn the heat down to low and cover.
Cook until the cheese is melting and bottom is lightly charred.
Transfer the bread slices onto serving plate.
Place the grilled vegetables onto the bread.
Serve immediately with ratatouille sauce and garnish with parsley.